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Winter 2008 Menu |
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First Course
Stracciatella Soup, Lemon Zest, Egg, Parmesan & Spinach Eli's Lettuces & Banyuls Vinaigrette Roof-Top Tomatoes, Sea Salt & New Harvest Olive Oil Potato Gnocchi, Brown Butter & Sage-Pistachio Pesto Red Watercress, Shaved Fennel, Toasted Walnuts & Aged Balsamic Chanterelles from the Stone Oven & Gremolata Shirred Egg & Shaved White Truffle Crispy Sweetbreads with Peppers, Lemon, Capers & Parsley Grilled Octopus with Slow-Cooked Tomato-Rosemary Borlotto Beans Spaghettini Pasta with Florida Stone Crab, Butter & Chives Nantucket Bay Scallops, Brown Butter & Meyer Lemon Salt Cod Brandade with Sourdough Croutons Hog Island Oysters on the Half Shell & Jalapeno Mignonette Entree Wood-Oven Roasted Whole Dover Sole Meuniere, Capers & Cauliflower Roasted Dayboat Halibut, Braised Escarole & Cider Buerre Blanc Charcoal-Grilled Whole Branzino with Tuscan Style Cauliflower North Carolina Red Chicken with Caramelized Brussels Sprouts Spit-Roasted Grimaud Farm Duck with Red Wine Poached Mission Figs Parmesan Risotto with Spicy Soppressata & Leeks Braised Short Rib with Celery Root Gratin & Pomegranate Seeds Double-Cut Pork Chop with Apple & Onion Braised Cabbage Charcoal-Grilled Rack of Lamb, Roasted Onion Pudding & Mint Salsa House-Aged Ribeye & Pomme Frites Sides Zucchini Fritti Garlicky Greens Roasted Beets Garnet Yam Puree Salt Baked Fingerling Potatoes |
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